Creamy Vegan Beef Stroganoff

A plate of vegan stroganoff with pasta with a spoon, chopped cilantro, and salt beside.

5 from 1 vote

Featuring juicy vegan beef slices and mushrooms cooked in an incredible sour cream gravy, this vegan beef stroganoff will impress even non-vegans. An easy one-pot recipe ready in just 30 minutes, it is the perfect mid-week dinner.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American, Russian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 472kcal

Author: Meesha

Ingredients

2 tablespoon vegan butter or oil (for sauteing)
½ batch vegan steak recipe or store-bought steak/beef crumbles*
1 medium yellow onion diced
8 oz brown button mushrooms
3 cloves garlic minced
2 tablespoons all purpose flour
2 cups vegetable broth or bouillon/stock powder**
1 tablespoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon nutritional yeast
½ teaspoon paprika or smoked paprika (optional)
½ cup vegan sour cream (homemade or store-bought)
4 servings cooked pasta to serve (or rice/mashed potatoes)

US Customary - Metric

Instructions

Heat 1 tablespoon of vegan butter in a cast-iron or non-stick pan. Add vegan steak, searing for 1-2 minutes on both sides.
If using veggie crumbles, cook them according to the package’s instructions.
½ batch vegan steak recipe
Add another tablespoon of vegan butter to the pan, and add the onion. Sauté on medium heat until translucent, about 4-5 minutes.
1 medium yellow onion
Add mushrooms next and cook for 5-7 minutes, until they are tender and browned, stirring them every 1-2 minutes.
8 oz brown button mushrooms
Then, add garlic and flour to the pan and fry for a minute.
3 cloves garlic, 2 tablespoons all purpose flour
Pour broth, dijon mustard, Worcestershire sauce, and nutritional yeast into the pan, and bring the mixture to a simmer.
2 cups vegetable broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dijon mustard
Let it cook for 5 minutes over medium heat, or until the sauce has thicken.
Then, stir in sour cream and vegan steak. Mix until everything is well incorporated.
½ cup vegan sour cream, 4 servings cooked pasta
Give it a taste, seasoning it with salt and pepper. Serve your vegan beef stroganoff over pasta or rice.

Notes

*Vegan beef – I like using my vegan seitan steak. You could also use store-bought vegan steaks or meatless beef crumbles.

**Veggie broth or bouillon – I highly recommend going for a vegan beef-flavored broth. My go-to is Better than Bouillon No-Beef base.

Helpful tips

Sauté ingredients over low heat – Medium-low to medium heat works best when sauteing onions and mushrooms. This ensures that they brown nicely and develop the best flavors.
Adjust the thickness of the gravy to your preference - Increase the amount of broth used for a thinner consistency, or reduce broth use if you prefer a thinner sauce.
Serve immediately – It is best to serve vegan beef stroganoff immediately, especially after adding it over noodles or rice.
Make-ahead suggestion - If you’re preparing homemade seitan steak and tofu sour cream, you can prep them over the weekend. This way, assembling the stroganoff during busy weekdays will be much quicker.

Storing - Leftover vegan stroganoff can be refrigerated in an airtight container for 3-4 days. You can also portion it out and freeze it for 3 months.

Reheating - You can either heat this dish on the stove or in the microwave at 30-second intervals until hot. Add it over pasta, rice, or potatoes, and enjoy while hot.

Nutrition